Begin by rinsing 1 cup of jasmine rice under cold water until the water runs clear. In a saucepan, combine the rinsed rice, 1 cup of coconut milk, 1 cup of water, and a pinch of salt. Bring to a boil, reduce to low, cover, and simmer for 15 minutes. Remove from heat and let sit covered for 5 minutes.

While the rice cooks, season 1 pound of chicken with salt and pepper. In a bowl, whisk together 3 tablespoons of maple syrup, 2 tablespoons of sriracha, 1 tablespoon of soy sauce, 1 tablespoon of apple cider vinegar, 1 teaspoon of minced garlic, and 1 teaspoon of minced ginger. Pour the marinade over the chicken and let sit for 10-15 minutes.

In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the marinated chicken and cook for 4-5 minutes per side until golden brown and cooked through. Ensure the internal temperature reaches 165°F. Pour any remaining marinade into the skillet and let simmer for 2 minutes to thicken.

To serve, place a scoop of coconut rice in each bowl, top with chicken, and drizzle with glaze. Garnish with optional toppings like cilantro, lime, coconut flakes, and green onions.